One thing that is very confusing for me right now is the dynamics of when to isolate the contents and when to aerate it. Like as soon as you finish boiling it's recommended to put a lot of oxygen by ...

Was reading about oxygenating wort, and the book was saying that the best amount of oxygen ppm is 10. It did say that over oxygenating was sometimes bad, but didn't state how much it took before it ...

I have two yeast starters going on my two homemade stir plates. The stir bar or the stir plate for one of them is malfunctioning and I can not increase the speed enough to get a vortex going. It is ...

I think it is well understood in the brewing community that oxygen absorbing caps exist and are readily available. I don't keep any on-hand since my brews tend to be consumed rather quickly and are ...

I was siphoning beer to a secondary fermentation vessel so that I could reuse the "primary" bucket. A steady stream of bubbles inside the cane part of the autosiphon should have set off alarm bells ...

Many online references, such as BYO, mention that oxygen is needed by yeast to reproduce, and that a wort with low dissolved oxygen levels will have longer lag times and less attenuation.
This might ...

I haven't had any problems with homebrews going stale, but I'm curious about what people do to minimize introducing oxygen in later steps of the brewing process. If you have a closed brewing system, ...